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Gamjatang (Spicy Pork Bone Stew)
WEBRemove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes. Throw in the perilla leaves and scallion. Add salt and pepper to taste.
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Miyeok Muchim (Seaweed Salad)
WEBDrain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water. Cut the miyeok into bite size pieces by running a knife through a few times in different directions. In a large bowl, mix all the dressing ingredients well until the sugar has dissolved. Add the miyeok, cucumber, and radish.
Myeolchi Bokkeum (Stir-fried Anchovies)
WEBAdd the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens. Add the anchovies and the optional chili peppers to the pan.
Naengmyeon (Cold Noodles)
WEBRemove the meat and cool. Discard the vegetables. Cool the broth. Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). You can add 1 or 2 cups of dongchimi broth, if available, and reduce the beef broth by the same amount.
Miyeok Guk (Beef Seaweed Soup)
WEBAdd the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes. Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.
Chwinamul Bokkeum (Stir-fried Aster Scaber)
WEBTurn off the heat, and cool the chwinamul in the cooking water until completely cooled and softened, up to 3 to 4 hours. Drain and wash thoroughly 2 to 3 times. Drain again. Cut into 3-inch lengths if long. In a skillet, season the chwinamul with the soup soy sauce and minced garlic. Let it stand for 10 to 20 minutes.
Samgyetang (Ginseng Chicken Soup)
WEBThis boiling hot ginseng chicken soup, called samgyetang (삼계탕), is an iconic summer dish in Korea.Sam (삼) refers to ginseng (insam, 인삼), gye (계) means chicken, and tang (탕) is soup. It’s extremely popular as a nourishing food which helps fight the summer heat. As the Korean saying goes, eating the hot soup is “fighting the
Stir-fried Lotus Root with Peppers and Mushrooms
WEBAdd 2 tablespoons vinegar in 3 cups of water, and soak the lotus root for 20 to 30 minutes. Cut the peppers and mushrooms into small bite size pieces. Heat a large skillet with two tablespoons oil. Add the garlic and lotus root, and lightly sprinkle with salt. Stir fry until the lotus root pieces turn translucent, 3 to 5 minutes, stirring
Dakjuk (Korean Chicken Porridge)
WEBSoak the rice for about an hour, and drain. Finely chop the vegetables. Add 2 tablespoons of sesame oil to a medium size pot. Add the rice and stir-fry for a few minutes over medium heat, until the rice turns translucent. Pour the stock to the pot and bring it to a boil.
Doraji Namul (Sautéed Bellflower Roots)
WEBBlanch the doraji for a minute, and drain.You can cook a little longer for softer doraji. Mix well with the soup soy sauce, salt, garlic, and vegetable or canola oil. Set aside for a few minutes. In a heated pan, saute the doraji for 3 to 4 minutes over medium high heat until the doraji turns slightly opaque.
Traditional Kimchi Recipe
WEBPlace one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.) Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf.
20 Korean Soup Recipes
WEB10. Honghap Miyeok Guk (Seaweed soup with mussels) A seafood variation of Korean seaweed soup. It’s made with mussels, but you can substitute them with other seafood such as clams or shrimp. 11. Gamjaguk (Potato Soup) A hearty Korean potato soup made with a few basic ingredients — beef, tofu and starch noodles!
Korean Temple Food and Hobak Mandu
WEBHeat a pan over medium high heat, and stir fry the mushrooms for 2 minutes. Add a tablespoon or two of water or mushroom soaked water if the pan gets too dry. Combine the zucchini and mushrooms. Adjust the seasoning to taste if needed. Place one heaping teaspoonful of the filling on a wrapper placed on your palm.
Eomuk Bokkeum (Stir-fried Fish Cake)
WEBCut the fish cake into bite size pieces. Thinly slice the vegetables. Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute. Add the sauce ingredients over the fish cake and
Sikhye (Rice Punch)
WEBKnown as rice drink or rice punch, sikhye (식혜) is a Korean traditional non-alcoholic beverage made with malt barley ( yeotgireum, 엿기름) and cooked rice. It’s sweet and has a unique subtle taste of malt. Sikhye is typically served as a dessert drink as it’s known to aid digestion. It’s a drink traditionally enjoyed on traditional
Bibimbap recipe Korean Bapsang
WEBDrizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce. For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.
Pickled Garlic (Maneul Jangajji)
WEBLet stand at room temperature for 7 to 10 days or longer without exposure to sunlight. (See note 1) Bring the soy sauce, sugar and water a boil, and gently boil for a minute over medium heat. Pour in the vinegar. Drain the vinegar brine from the jar. Pour the soy brine, while still hot, over the garlic cloves.
Korean Essential Seasoning Ingredients
WEBThey are made with soybeans, wheat, sweetener, and other ingredients. It’s dark in color, full of savory flavors and aroma and slightly sweet. Although every Asian country has its own soy sauce types, there actually are differences in taste. It’s best to use Korean soy sauce in Korean cooking.
Minari Jeon (Water Dropwort Pancake)
WEBClean the minari thoroughly. Cut them into about 2 to 3-inch pieces. Add the minari to a bowl along with the Korean pancake mix or all-purpose flour. Stir in about 1/2 cup of cold water. Toss everything lightly to evenly coat the vegetable with wet flour. Heat one tablespoon of oil in a non-stick pan over medium heat.
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